Spicy Chicken Sausage

Many recipes call for chicken sausage. I had a hard time finding it until I decided to make my own and found Emeril’s recipe.  It’s delicious and tastes so much better when you make your own. It really doesn’t take that much prep time especially if you make a big batch and freeze for later.  I adapted it only slightly because it’s good just the way it is.  If you don’t like spicy sausage, feel free to cut back on the cayenne. It’s more moist if you use chicken thighs but you can also use chicken breasts for 0 points.

Make sure you mix the chicken and the spices very well. I often use my hands. Allow to sit overnight before chopping it up with the food processor or grinder. This is very handy to have on hand for a quick dinner!

For a quick low point meal, add chicken sausage to baked squash and top with a few tablespoons of sharp cheddar cheese.

Use this sausage for a quick filling in my Lasagna Appetizers!

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Spicy Chicken Sausage in a non stick skillet with wooden spoon

Spicy Chicken Sausage

  • Freestyle Smart Points:0 points if you use all chicken breasts, or if you use chicken thighs it's 1 oz cooked equals 1 smart point
  • Yield: 6 lbs, make 6 (1 lb) packages to freeze

Description

This is a great sausage to have on hand in the freezer. It makes a big batch. Whenever you need a quick meal, pull this out. You may think 6 lbs is a lot but believe me when you see how much you can do with it, 6 lbs goes fast. See my notes at the bottom for great quick ideas! The original recipe came from Emeril. This is my adaptive version of it.


Ingredients

  • 6 lbs boneless skinless chicken thighs or use chicken breasts for 0 points
  • 2.5 T of garlic cloves, minced (I use 18 cloves and put in my food processor)
  • 5 T. chili powder
  • 10 T. smoked paprika
  • 4 t. cayenne pepper (omit or use less if you don’t like spicy sausage)
  • 1 T. chipotle powder
  • 2 t. garlic granules
  • 5 t. dried chopped onion
  • 4 t. ground cumin
  • 2 1/2 T. kosher salt
  • 1 T. dried oregano
  • 2 1/2 T. black pepper

Instructions

  1. Chop the chicken thighs into cubes and place in a large bowl.
  2. Add remaining ingredients and mix well. Sometimes your hands are the best mixers.
  3. Refrigerate for about 24 hours or freeze in freezer seal bags in 1 lb portions.
  4. When ready to use, place chicken in a food processor (thaw slightly if frozen first) and pulse until finely chopped. You can also process the chicken before you freeze it so it’s ready to go when you’re ready to cook it.
  5. Cook in a non-stick skillet until done, no need to drain!

Notes

Delicata Squash/Acorn Squash Sausage Bake-fill up already baked squash with the sausage, add some cheese and voila! -Instant dinner. My family loves this!

Add tomatoes and tomato sauce and serve over zucchini noodles as a spaghetti-like pasta.

Use this sausage to make my Lasagna Cups.

Put it in burritos.

Use for nachos.

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